Zucchini Season

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There is winter, spring, summer, and fall. (immediately I channel Carole King and sing, “all you have to do is caaaaallll”)

And there is a 5th season: zucchini. It’s true. It’s a real thing.

It’s the time of the year when your vegetable garden explodes with zucchini. Boom! Pow! Explosion of zucchini noises!

Your neighbor’s vegetable garden also explodes with zucchini and you know this because they keep offering you zucchini.  It’s the time of year when you question why you planted more than 1 zucchini plant. It’s the time of year you start putting zucchini in everything you are making.  Zucchini pancakes, zucchini roasted, zucchini stuffed, zucchini with zucchini, and zucchini a la mode all come flying out of your kitchen in an attempt to use up all that zucchini.  I don’t have a garden, but I know it’s zucchini season. I can feel it in the air… and see it at the grocery store.

I like my zucchini made 100 different ways, but perhaps baked with heaps of chocolate is the best way to go.  Celebrate the season. Eat chocolate. You can quote me on that.

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Chocolate Zucchini Muffins
Source: Fork vs. Spoon  via Peanut Butter & Onion
Printable Recipe

1/2C unsweetened cocoa
3/4C all-purpose flour
3/4C whole wheat flour
1tsp baking soda
1/2tsp baking powder
1/4tsp salt
1/2C vegetable oil
1/3C sugar*
1/3C brown sugar*
2 eggs
1tsp vanilla
2C shredded zucchini (3-4 zucchini)
2 very ripe bananas, mashed
1/2C chocolate chips (or carob chips)

Preheat oven to 350. Spritz a muffin tin with no-stick spray or line with paper liners.
In a large bowl, combine cocoa, flours, baking soda, baking powder, and salt. Stir to combine. Set aside.
In a different bowl, combine oil, sugars, eggs, and vanilla. Stir to combine. Add in zucchini and bananas.
Combine wet ingredients with dry ingredients. Stir until just combined. Fold in chocolate chips.
Divide batter amongst muffin tins – recipe makes about 18-20 muffins.
Bake at 350 for 25 minutes, or until a toothpick comes out clean. Allow to cool for a few minutes in muffin tin, then remove and allow to cool completely.
Enjoy!

*Original recipe calls for 1/2C of brown sugar and 1/2C of sugar — I liked it with the original amount, but with the reduced amount as well. You decide 🙂

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